ID | http://purl.obolibrary.org/obo/NCBITaxon_171929
http://purl.obolibrary.org/obo/NCBITaxon_171929
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Preferred name | Anacardium occidentale |
Synonyms | Anacardium occidentale L. |
Definitions | The cashew is a tree in the family *Anacardiaceae*. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acajú. It is now widely grown in tropical climates for its cashew nuts and cashew apples. The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as "marañón", it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. |
Raw data
rdfs:comment | LanguaL curation note: When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). |
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rdfs:comment | LanguaL curation note: When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). |
obo_purl:IAO_0000412 | |
oboinowl_gen:hasSynonym | anacardium occidentale cashew apple |
oboinowl_gen:hasDbXref | |
obo_purl:IAO_0000115 | The cashew is a tree in the family *Anacardiaceae*. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acajú. It is now widely grown in tropical climates for its cashew nuts and cashew apples. The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as "marañón", it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. |
oboinowl_gen:hasExactSynonym | maranon cashew |
obo_purl:IAO_0000119 | WIKIPEDIA:Anacardium_occidentale |
obo_purl:IAO_0000114 | |
obo_purl:IAO_0000118 | Anacardium occidentale L. cashew plant maranon cashew |
rdf:type | |
rdfs:label | Anacardium occidentale |
rdfs:subClassOf | |
oboinowl_gen:hasNarrowSynonym | Anacardium occidentale L. |